Côte de boeuf with chimichurri butter
By Tom Kerridge
Enjoy Tom Kerridge’s côte de boeuf with chimichurri butter, fries and a green salad for an alternative Sunday lunch or special weekend family meal
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Prep:15 mins
Cook:13 hrs 10 mins
plus 1 hr chilling - Serves 4
- More effort
Nutrition per serving
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kcal 502
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fat 41g
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saturates 20g
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carbs 0.5g
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sugars 0g
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fibre 0.3g
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protein 33g
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salt 0.5g
Ingredients
- 800g côte de boeuf (single bone rib steak), at room temperature
- 1tbsp sunflower oil
- 25g butter
- fries and rocket salad, (see below), to serve
- small bunch coriander, finely chopped
- flat-leaf parsley, finely chopped
- 2 garlic cloves, crushed or finely grated
- 1 small red onion, finely chopped
- 1 green chilli, finely chopped
- 2 tbsp red wine vinegar
- 200g softened butter
Method
For the chimichurri butter, tip everything into a medium bowl, season, then beat with a wooden spoon or spatula to combine. Scrape onto a sheet of baking parchment, then roll into a sausage, enclosing the butter in the parchment, and twist the ends to seal. Chill for 1 hr until firm. Will keep chilled for three days or frozen for a month.
Heat the oven to 110C/90C fan/gas ¼, or its lowest setting. Put the beef on a baking tray and cook for 2 hrs 30 mins-3 hrs, or until the internal temperature reads 55C when tested using an instant-read thermometer. If you don’t have one, press the beef with your finger – it should feel soft for rare, lightly springy for medium-rare and firm for well done. (See tip, below.)
Remove the beef from the oven. Heat the oil and butter in a large frying pan over a high heat until the butter is foaming. Season the beef generously with salt and cook in the pan for about 4 mins, or until deeply golden. Turn over and repeat on the second side. Melt a few thick slices of the chimichurri butter over the steak as it cooks. Serve immediately in slices alongside fries and a rocket salad (see below), with any extra chimichurri butter on the side.
